Tammy Algood: Toast coconut to boost flavor

Dec. 17, 2013

Written by

Tammy Algood

For The Tennessean

My grandmother always had a mile-high fresh coconut cake on the holiday dessert table, and I have taken up that same family tradition.

As kids, we called it “snow cake” because of our constant desire to have snow at some point throughout the season.

Coconuts are botanically classified as fruits, and more specifically drupes. And while the trees take a while before they start producing fruit (about seven years!), they have a long production life of about 60 years.

The palms really love tropical areas for maximum growth and even the smallest ones reach upward of 30 feet tall. Unlike most fruit trees, it will have all stages of flowers and fruit developing at almost any time. And male flowers can pollinate female flowers on the same tree.

Believe it or not, coconut does have a season, and we are in it now. You’ll find great prices through April, which is why it is a frequent guest on the Easter table, as well.

Pre-shredded coconut is inexpensive, easy to use and a cinch to store. You can find it at the supermarket in bags, cans and even frozen, and it is available sweetened and unsweetened. Opened containers should be tightly sealed and stored in the freezer for the longest shelf life. Unopened containers will keep up to a year at room temperature.

The flavor is significantly enhanced by toasting the flakes. Preheat the oven to 325 degrees and spread the coconut in a thin layer on an ungreased jellyroll pan. Don’t walk away from the oven because it browns rather quickly. Turn on the oven light so you can keep an eye on it.

For even toasting, shake the pan a couple of times throughout the process to keep it from burning. Once it is toasted to your liking, let it cool to room temperature and it’s ready to use.